Chocolate Bread Pudding
Ingredients:
- 2 1/2 cups light chocolate soymilk
- 3 tablespoons unsweetened cocoa
- 1 pound loaf of bread, cubed
- 2 1/2 tablespoons brandy
- 1/2 cup dried cherries
- 2 bananas, mashed
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- Pinch of salt
- Vegetable cooking spray
Directions:
In a saucepan, heat 1/2 cup of the soymilk to almost boiling. Remove from heat and add the cocoa,
whisking until smooth. Add the remaining soymilk. In a bowl, put the bread pieces and pour the
milk/cocoa mixture on top. Stir gently to moisten all the bread. Set aside for 30 minutes. In a
separate bowl, pour the brandy over the cherries; set aside for 30 minutes.
Preheat the oven to 350 degrees. Spray a 9-inch baking dish with the cooking spray. In a blender,
puree the bananas with the sugar, cinnamon, vanilla, and salt. Pour the banana mixture over the
bread mixture and add the cherry mixture, stirring to mix well. Pour the bread pudding into the
baking dish and bake for 25 to 30 minutes or until the pudding is firm to the touch. Cool slightly
before serving.
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